Heat the oil in a large frying pan. Cook
the onions and carrots for 5-8 mins until
soft – add a splash of water if they start
to stick. Sprinkle in the chilli powder
and cook for 1 min more. Pour in the
tomatoes and pulses and bring to the
boil. Turn down the heat and simmer for
5-10 mins, stirring occasionally, until
thickened. Remove from the heat and
Heat grill to high. Spread a spoonful
of the bean chilli over a large ovenproof
dish. Lay each tortilla onto a board, fill
with a few tbsp of chilli mixture, fold over
the ends and roll up to seal. Place them
into the ovenproof dish. Spoon the
remaining chilli on top.
Mix the yogurt and grated cheese
together with some seasoning, and
spoon over the enchiladas. Grill for a few
mins until the top is golden and bubbling.
Serve with a green salad.